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Blackberry Blueberry Pie

Servings: 12 servings
Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
This summer fruit pie is filled with blackberries and blueberries and wrapped in a flaky all-butter pie crust.
Blackberry and blueberry pie is perfect for summer!
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Ingredients

  • 1 Double pie crust recipe
  • 1/2 cup granulated sugar (100 grams)
  • 3 tablespoons cornstarch
  • Zest of 1 lemon
  • 2 ½ cups blueberries (425 grams)
  • 2 ½ cups blackberries (275 grams)
  • 1 large egg + 1 teaspoon water , for egg wash
  • Coarse sugar , for sprinkling (optional)

Instructions

  • Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  • On a lightly floured surface, roll one disk of pie crust out into a rough 13-inch circle. Transfer to a 9 or 10-inch pie dish. Roll the second disk or pie crust out and have it ready.
  • In a large bowl, combine the sugar, cornstarch, and lemon zest. Add the blueberries and blackberries and gently mix until they are coated with the sugar mixture.
  • Dump berry mixture into crust-lined pie dish. Place the other pie crust on top, or form a lattice, and press the bottom and top crusts together to seal. Tuck the ends into the pie dish and crimp crust edges as desired. With a sharp knife, cut slits into the top of the pie for vents (if making a lattice pie, skip this step).
  • Brush with egg wash and sprinkle with coarse sugar.
  • Place pie on the prepared sheet pan and bake until pie crust is golden and juices are visibly bubbling through the vents or lattice, about 1 hour. If top crust browns too quickly, cover with foil.
  • Let cool completely before serving, for best results. If desired, you can reheat the pie in a 350 degree oven for 30 minutes. Serve with whipped cream or vanilla ice cream, if desired.
NOTES:
  • See my pie baking tips for help making your pie.
  • You can use fresh or frozen berries. If using frozen, do not thaw before using.

Nutrition

Calories: 205kcal, Carbohydrates: 31g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 122mg, Potassium: 105mg, Fiber: 3g, Sugar: 13g, Vitamin A: 101IU, Vitamin C: 9mg, Calcium: 18mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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